How to make
Pour the elderflower with a liter and 4/5 cup (200 ml) of cold water. Add one sliced lemon.
Put the pot on the stove, once it boils, remove it from the heat. Leave the liquid with the flowers for a day, then strain it.
Add 1.3 lb (600 g) of sugar to the strained liquid and put it on low to slightly moderate heat. Boil the jam for 1 hour and 30 minutes.
Remove the pot from the heat and leave it to cool.
If the cooled jam is very thick, pour a cup of water and place it back onto the heat.
Once it boils, add the juice of one lemon and the orange peel.
Leave the elderflower jam to boil for about 5 minutes and reduce the heat, until you fill dry jars with the hot jam.
Turn the elderflower jam upside down, until it has cooled completely.
Enjoy!
